Whole, clean and fully ripe figs are boiled in a syrup of raw sugar, vinegar, lemon juice, Rosnay port (2%), cinnamon, and cloves. The fruit is steeped in the syrup for up to a month before draining and allowing them to dry.
A glossy shine, chewy texture, and compact glace'd flesh make this a delicious treat.
Rosnay’s most awarded wine, twice winning the Greg Johnson Trophy for best Cowra red in the Cowra Wine Show. Grown on the lower slopes with cool night time temperatures for genetle, slow ripening of the fruit.